Number of Servings: 4Ingredients: 12 shrimp, peeled and deveined8 sea scallops4 squid tubes or mantles, sliced into 1/4-inch rings1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks8 fresh whole mushrooms4 sprigs fresh basil OR 1 teaspoon dried basil leaves2 EACH shallots and small cloves garlic, finely chopped4 tablespoons white wine, clam juice or brothPepper to tasteInstructions: Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes.
Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.
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Number of Servings: 4Ingredients: 1 tablespoon vegetable oil12 ounces shrimp, peeled and deveined or sea scallops1 cup bell pepper strips1 cup unsweetened pineapple chunks1/2 cup canned bamboo shoots, drained1/2 cup commercial sweet-sour saucehot cooked riceInstructions: Heat oil in a wok or nonstick skillet; add seafood and bell pepper. Saute 3 to 5 minutes or until seafood is cooked through. Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.
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Here is a perfect recipe to start off any entree. Celebrate the upcoming holidays with this festive starter dish. This month treat yourself and your family to shrimp! It’s healthy and delicious and can be prepared in a variety of ways.Number of Servings: 4Ingredients: 2 teaspoons minced ginger1 cup sliced scallions, 1/4 inch thick1/8 to 1/4 teaspoon red chili flakesTwo 14.5 oz cans reduced sodium chicken broth12 medium mussels, scrubbed1/2 pound bay scallops, rinsed1/2 pound medium shrimp, peeled & deveinedInstructions: Combine ginger, scallions, chili flakes and broth in a large saucepot. Bring to a boil, then reduce heat and simmer for ten minutes over medium high flame. Stir seafood into pot and cover. Simmer over medium heat for 3 to 4 minutes, until mussels open, scallops are opaque and shrimp turns pink. Serve immediately.
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Number of Servings: 4Ingredients: 1 tablespoon butter1/4 cup chopped onion1/4 cup chopped red pepper2 tablespoons flour2 cups diced potatoes1 cup frozen whole-kernel corn1 can (14.5 oz) vegetable broth1 tablespoon chopped fresh thyme or 1 teaspoon dried8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained2 cups 2% milkChopped fresh parsleyInstructions: Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender.
Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender.
Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.
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Depending on where you live, October might be your last chance to grill outdoors. So, indulge in our Smoked Bacon Wrapped Shrimp and Scallops dish to kick off the month and continue to eat a variety of seafood!Number of Servings: 6Ingredients: 12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined12 each sea scallops, whole, cleaned and dried7 each smoked bacon, sliced 1/8" thick1 each red pepper, diced fine1 each red onion, diced fine1 each poblano pepper, diced1 ounce sunflower sprouts, trimmed1 tablespoon butter2 pieces roasted chipolte, pureed1 ounce capers, drained8 ounces mayonnaiseSalt and black pepper3 each lemonsInstructions: For the Skewers:
In a hot sauté pan quickly sear the bacon strip, set aside six pieces and dice the remaining two. Soak the bamboo skewers for an hour. Wrap the scallop with the bacon strips and then wrap the shrimp around the scallop. Do this twice for each Skewer. In a hot pan melt the butter then sear the peppers, onions and the two diced slices of bacon. Season with salt and pepper and toss in the sprouts. Remove from heat and set aside.
For the Mayonnaise:
Puree the chipotle peppers. In a bowl combine the cipoltle, mayonnaise and capers. Season with salt, pepper and squeeze of lemon.
To serve:
Rub oil on the skewers and season with salt and pepper. Grill over high heat keeping the exposed end of the skewer as far from the flame as possible. Drizzle the plate with the mayonnaise and sprinkle some of the pepper hash on top. Slice the lemon in two and grill the exposed side. Place on the plate and prop the skewer up on the lemon. Garnish with some cilantro or unheated sprouts and serve.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York
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Happy New Year! Here is a delicious but quick meal that can be prepared in a flash. Tonight, serve your family Shrimp & Scallop Fajitas. Most of the ingredients are probably already in your pantry.Number of Servings: 4Ingredients: 12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.1 large red bell pepper, stemmed, seeded and cut into 20 squares1 large sweet onion, quartered and each quarter cut into half pieces separated12 sea scallops, about 3/4 lb.1 large green bell pepper, stemmed, seeded and cut into 20 squares1/2 teaspoon lime peel, grated1/4 cup fresh lime juice2 tablespoons vegetable oil2 teaspoons honey1 clove garlic, minced1/4 teaspoon pepper1/8 teaspoon salt8 (7 to 9-inch) flour tortillas, warmedRed and Green Salsa2 firm-ripe avocados, peeled, seeded and chopped into small squares2 teaspoons lime juice1-1/2 cups prepared salsaNutrition Information: Calories: 492
Carbohydrates: 48gm
Cholesterol: 203mg
Protein: 43gm
Fat: 16gm
Sodium: 643mg
Instructions: Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes.
Red and Green Salsa
To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill.
To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired.
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This Asian inspired dish is deliciously sweet and salty. Serve with asparagus risotto or rice pilaf and snow peas. Number of Servings: 5Ingredients: 2 pounds sea scallopsSalt and freshly ground pepper3 tablespoons canola oil, divided2 cloves garlic, minced1 cup orange juice1 tablespoon lite soy sauce1 tablespoon brown sugar, packed1 tablespoon fresh ginger root, grated or ½ teaspoon ground gingerNutrition Information: 270 calories; 10g fat (0.5g saturated; 1.1g omega-3); 460mg sodium; 13g carbohydrates; 0g fiber; 31g protein; 30% vitamin C
Instructions: Dry the scallops on paper toweling. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over high heat. Working in batches if necessary, add scallops to the skillet in a single layer and cook until brown on outside and just opaque in center. Depending on the size of the scallops this could take between 1 and 3 minutes per side. Do not overcook! Remove the scallops to a plate (leave the pan drippings), cover with foil and keep warm. Add the garlic and remaining oil to the skillet and cook over medium heat for about 1 minute. Add the orange juice, soy sauce, brown sugar, and ginger. Bring mixture to a boil and cook until the liquid is reduced in half and becomes syrupy, about 3 minutes. Return scallops to the skillet, toss with the sauce and warm through. Serve immediately.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com
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Number of Servings: 4Ingredients: 1 tablespoon olive oil1/2 cup finely chopped onion1 clove garlic, minced1 cup long grain rice (arborio)2 cups chicken broth, divided1/2 cup diced zucchini1/2 lb. raw medium shrimp, peeled, deveined and halved lengthwise*1/2 lbs. scallops (quartered if large)1/2 cup frozen peas, thawed1/4 cup minced parsley3 tablespoons grated Parmesan cheese, plus additional for serving*One pound shrimp or scallops can be substituted for the combination.Instructions: Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, about 10 minutes, stirring once. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rice is tender and seafood is opaque throughout (watch carefully at this point as rice may stick). Stir in Parmesan cheese.
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Average: 4 (1 vote)
Number of Servings: 8Ingredients: 1 pound bow ties, radiatore or other medium pasta shape, uncooked2 tablespoons white wine vinegar2 tablespoons reduced-sodium soy sauce2 cloves garlic, minced2 teaspoons minced fresh ginger1 tablespoon grated orange peel1/4 cup fresh orange juice8 ounces, peeled and deveined, uncooked shrimp8 ounces sea scallops1 tablespoon vegetable oil1/2 teaspoon hot red pepper flakes (optional)8 ounces fresh snow peas, cut in half2 carrots, julienned1 red bell pepper, ribs and seeds removed, julienned2 teaspoons corn starch1 tablespoon waterInstructions: Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a nonmetallic bowl; add shrimp and scallops and toss them gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally.
Cook pasta according to package directions. While pasta is cooking, heat oil in a nonstick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if desired. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly.
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Number of Servings: 4Ingredients: 2-3 Tablespoons olive oil1 1/2 Cups onion, finely chopped2 Tablespoons garlic, minced1/8 Teaspoon cayenne pepper1 Cup red bell pepper, slivered1/3 Cup fresh lemon juice1 Tablespoon brown sugar1 Tablespoon lemon zest, minced1 Tablespoon salt1 Teaspoon black pepper3/4 Pound cooked linguine10-ounce package frozen, chopped spinach, thawed and drained1/3 Cup feta cheese, coarsely chopped1 1/2 Pounds previously cooked scallopsNutrition Information: Calories: 684
Fat: 19g
Sodium: 1065mg
Protein: 43g
Cholesterol: 66mg
Instructions: Heat oil in 12-inch heavy skillet on medium-low heat until hot. Add onion, garlic, cayenne, and bell pepper; cook uncovered until tender, about 10 minutes. Add lemon juice, brown sugar, zest, salt and pepper; heat one minute.
While preparing onion/pepper mixture, bring a large pot of water to a boil; salt to taste. Cook pasta until tender, 8-10 minutes. About one minute before pasta is cooked, add spinach. Drain pasta and spinach and place in a large, warm serving bowl. Add onion/pepper mixture and toss to coat. Taste and adjust seasonings. Add previously cooked and warmed scallops to pasta and sprinkle with feta cheese.
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